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lets smoke a roast

post #1 of 17
Thread Starter 

I have never smoked a roast before but am thinking about trying a chuck roast. please give me some ideas as to how to prepare the meat. also information on how to spice it and smoke it.

post #2 of 17

I like to season with (SPOG) salt, pepper, onion, garlic.

Smoke @ 225º until an IT of 190º for slicing, or till a toothpick inserted in the thickest part goes in with very little resistance.

 

If you want to make pulled beef sammies, smoke till an IT of 205º.

 

Remember to let it rest no matter which method you use.

 

            goodluck.gif

post #3 of 17

Raptor has you covered!

 

Good luck and good smoking.

post #4 of 17

love me some pulled chuckie.. mmmmmm might just have to do one this weekend.. Thanks for the post and happy smoking

post #5 of 17

You just can't beat pulled BBQ beef sammies! Personally I like it better than pulled pork.

post #6 of 17

Welcome,  please let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!

post #7 of 17

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Again Raptor has you covered and I personally like the pulled method for beef. It's a different flavor then the pulled pork that most folksare used to.

post #8 of 17
Thread Starter 

Thanks, It has gotten quite cold here today so I guess that I will only think about smoking for now a look at this forum.

post #9 of 17

Raptor, What cut of roast do you prefer to use?

post #10 of 17
Thread Starter 

I've never smoked a roast yet. thinkling abour a chuck

post #11 of 17

For Pulled Beef i think a chuck is the best.

post #12 of 17


 

Quote:
Originally Posted by smokeman62 View Post

Thanks, It has gotten quite cold here today so I guess that I will only think about smoking for now a look at this forum.



Just my opinion, its never too cold to smoke. More challenging to smoke in the cold.

post #13 of 17

I agree. I smoke when there is a light rain, snow, hail. Just about anytime is right for a good smoking.

 

 

post #14 of 17

As usual, most my questions are asked (and answered), before I ask them. Thanks Raptor, pulled beef it is going to be...I hope rump works well :D

 

post #15 of 17

Just found your page.  Your website is timely for us.  We are planning on smoking a four pound boneless beef rib roast on NY Day.  We have a homemade rub that we'll use.  The butcher tied it with three different strings. I think the strings should stay on until meat is smoked.   What temperature should we use and how long should we anticipate the smoking process will take?  If it makes any difference, our weather is unseasonably mild (it doesn't even feel like the holidays weather-wise.)  I'll check back later for a response.  Thanks so much in advance for any guidance. 

post #16 of 17
Quote:
Originally Posted by Kathy12 View Post

Just found your page.  Your website is timely for us.  We are planning on smoking a four pound boneless beef rib roast on NY Day.  We have a homemade rub that we'll use.  The butcher tied it with three different strings. I think the strings should stay on until meat is smoked.   What temperature should we use and how long should we anticipate the smoking process will take?  If it makes any difference, our weather is unseasonably mild (it doesn't even feel like the holidays weather-wise.)  I'll check back later for a response.  Thanks so much in advance for any guidance. 


From what I have read (haven't tried myself...yet), you need your smoker at 225F, put a meat thermometer in the middle, when it reaches 165F, wrap it in foil, then the internal temperature has to get to 195F if you are going to slice it, or 205F if you want to pull it...The amount of time depends on the size/density of the meat eg I did a 9lb rump roast, that took the best part of 12 hours... Please, if I am wrong, someone correct me :D

 

post #17 of 17

I'm planning on smoking a sirloin tip roast.  I know the temp. but have no idea how long it will take a 8 lb roast to smoke.  Is the same as pork, about a hour and a half per pound?  I will be smoking it at about 220F.

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